Dinner

Moroccan Spiced Vegetable Chili is for Dinner.

Moroccan Spiced Vegetable Chili takes 40 minutes to prepare.

Moroccan Spiced Vegetable Chili takes 20 minutes to cook.

Moroccan Spiced Vegetable Chili makes 6 servings.

The ingredients for Moroccan Spiced Vegetable Chili are:

2 tablespoons olive oil
1 medium red onion, peeled and chopped
20 baby carrots, chopped
1 large green pepper chopped
4 cloves garlic
1 jalape?o seeded and minced
3 cups peeled butternut squash
1 tbls Cumin
1 tbls coriander
1 tbls chili powder
1 1/2 tsp cinnamon
1 28-ounce can crushed tomatoes
3 cups water
3 15-ounce cans garbanzo beans, rinsed, drained
2/3 cup uncooked bulgar

Here is how you make Moroccan Spiced Vegetable Chili:

One - In a 5-quart Dutch oven heat oil over medium-high heat. Add next five ingredients; cook, stirring frequently until carrots are tender, about 6 minutes. Add butternut squash and spices' cook and stir for 1 minute.Two - Add the undrained tomatoes, water, beans, and bulgar, bring to a boil, stirring frequently. Teduce heat. Cover' cook 20 minutes or until bulgur and butternut squash are tender, stirring frequently. Ladle chili into bowls and top with cilantro and yogurt, if desired. Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user YOCUM3.

The nutritional information for Moroccan Spiced Vegetable Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 476.5

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 940.2 mg
• Total Carbs: 89.3 g
• Dietary Fiber: 20.0 g
• Protein: 16.9 g

The dietary needs meet for Moroccan Spiced Vegetable Chili is Vegetarian